- Quinoa (cooked to package specs)
- Maple tofu (see recipe)
- Almond butter sauce (see recipe)
- Grilled yams
- Hemp seeds
- Fresh garnishes such as sliced cucumbers, cherry tomatoes, shredded red cabbage, and sprouts
Almond Butter Sauce
Makes 2 Cups
- ⅓ cup water
- ¼ cup almond butter (or almonds and 2 Tbsp. coconut milk)
- 2 Tbsp. lime juice
- 1 Tbsp. rice vinegar
- 1 tsp. tamari
- 1 Tbsp. ginger, chopped
- ½ stalk green onion, sliced
- ¼ tsp. chili flakes
- 2 Tbsp. toasted coconut
- 1 date, pitted
- ¼ lime, zest and juice
- 1 tsp. salt
- 1 package of firm tofu (350 g)
- ¼ cup soy sauce
- ¼ cup maple syrup
- 1 Tbsp. rice vinegar (try balsamic for a different delicious flavour)
- 1 garlic clove, squished
- 3-4 slices of ginger
Drain and slice the tofu into a funky shape (I like triangles). Place in a wide frying pan with remaining ingredients and bring to a simmer. After 5-10 minutes, flip the tofu, turn off the heat and let it absorb the flavours for another 5 minutes.
To assemble the bowl: With quinoa as your base, start piling your ingredients on: grilled yams, hemp seeds and whatever fresh garnishes you’ve chosen. Top with maple tofu and almond butter sauce.
Nutrition facts per serving: Calories 406; protein 13.7 g; fat 25.2 g; carbs 36.2 g.
Read This Story in Our 30th Anniversary Digital Edition
Celebrate 30 years of Canada’s best health and fitness publication!
Explore future trends in health, fitness and food in this special 30th anniversary edition. Find our favourite tech and kitchen must-haves, then work out before making one of our delicious plant-based recipes – all inside this issue!